Sticky Toffee Pudding

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INGREDIENTS:

 For pudding:

  • 8 oz packed pitted dates, chopped

  • 2 c. water

  • 1 1/2 tsp baking soda

  • 2 c. all purpose gluten-free flour (I like King Arthur)

  • 1/2 tsp baking powder

  • 1/2 tsp ground ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp salt

  • 3/4 stick (6 tbsp) unsalted butter, softened (organic/grass-fed if possible) *

  • 1 c. coconut sugar *

  • 3 large eggs *

For Sauce:

  • 6 Tbsp. ghee or unsalted butter *

  • 1 cup coconut sugar *

  • 1 c. coconut milk (full fat)

  • 1/2 tsp vanilla

  • 1/4 c. 100% apple juice or rum

  • Splash of almond extract (if using apple juice)

    *Recommend using organic ingredients, if possible.

INSTRUCTIONS:

  • Preheat over to 375 degrees and grease/flour an 8 in square baking pan (2 in deep), knocking out excess flour.  If you have excess batter put in a small loaf pan; do not over fill the 8” pan.

  • Add water to a 1 ½ to 2 qt saucepan and bring to a boil.  Immediately add the chopped dates and then reduce to simmer for 5 minutes, uncovered.

  • Remove date mixture from heat and stir in baking soda (mixture will foam) and let stand for 20 minutes.

  • While mixture is standing, combine the dry ingredients into a bowl (flour, baking powder, ginger and salt.) and set aside.

  • In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.  Beat in eggs 1 at a time, beating well after each addition.  Add flour mixture in 3 batches, beating after each addition until just combined.  Add date mixture and with a wooden spoon stir batter until just combined.

  • Bake at 375 degrees for 30-35 minutes or until toothpick comes out clean.

 Sauce Instructions:

  • While pudding is cooling make the sauce. In a 1 1/2 to 2-quart heavy saucepan melt ghee over moderate heat and add coconut sugar.  Bring mixture to a boil, stirring occasionally, and then stir in coconut milk and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes.  Cool sauce to warm. 

  • Add a few spoonfuls sauce to the cake after it's done cooking (optional).

  • Cut warm pudding into squares and serve with warm sauce.

Chocolate Nut Clusters

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INGREDIENTS:

  • 4 ozs Dark Organic Chocolate (at least 75% cacao, chopped)
  • 1 tsp Coconut Oil
  • 1 cup nuts (i used a mix of raw walnuts, macadamia and almonds)
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt (mix into chocolate and/or add on top of nut clusters)

INSTRUCTIONS:

  • Microwave dark chocolate and the coconut oil in a large glass bowl at 50% power for 30 seconds at a time until melted. Stir well to combine.
  • Meanwhile, line a baking sheet with parchment paper.
  • Add nuts to the melted chocolate and stir to combine. Use a spoon to drop small, even clusters (containing about 4 to 5 nuts each) onto the parchment paper. The number of clusters you make should be equal to your serving size.
  • Sprinkle coconut (or sea salt flakes) overtop of each cluster immediately. Transfer to the freezer until the clusters are set, about 15 minutes.
  • Remove from the freezer and enjoy!

NOTES:

  • Mix up the flavor and add 2-3 drops of a pure ingestible essential oil like doTerra. I love wild orange and peppermint.
  • Paleo or avoiding refined sugar?  Use 100% cacao dark chocolate and add honey or maple syrup to achieve desired sweetness, starting with 1-2 teaspoons.

 

Chocolate Truffles

Adapted from Gwyneth Paltrow

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INGREDIENTS:

  • ½ cup raw cacao powder or unsweetened cocoa powder (about 8 tablespoons)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (liquid), plus more as needed
  • 2 pinches of sea salt
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons chia seeds
  • 2 tablespoons unsweetened coconut flakes (lightly toasted if desired)

INSTRUCTIONS:

  • Melt coconut oil if necessary. At the same time toast the coconut flakes, if desired.  I use my toaster oven on a light setting but you could also toast on stove top.  Be careful not to burn!.  Combine the cacao, maple syrup, coconut oil, salt and vanilla in a medium bowl and combine well with a spoon or whisk until it's a smooth mixture.  Add a bit more coconut oil if needed so that they batter will form easily into balls.
  • Pour the chia seeds and coconut flakes into a shallow dish. Form the cacao mixture into balls and roll each one in the chia seeds and flakes. Chill in the fridge until ready to eat.

NOTES:

Original recipe makes 16 small balls.  I made them a little larger and ended up doubling the recipe after I tasted the batter (they are that good).  

Be prepared to be quickly addicted so recommend sharing with friends and family so that you aren't tempted to eat them all in one go!  

Makes a perfect Valentine's Day sweet for you and your loved ones.

Raw Maple Spice Drop Cookies

Recipe adopted from Dr. Jockers

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INGREDIENTS:

  • 2 Cups unsweetened dried shredded coconut

  • 1/2 Cup organic tahini (sesame seed butter)

  • 1/4 Cup + 1 Tbsp organic dark maple syrup 

  • 1/2 Cup coconut oil (liquid)

  • 1 tsp vanilla extract 

  • 1/2 tsp sea salt

  • 1 tsp cinnamon 

  • 1 tsp allspice

  • 1-2 Tbsp coco powder (for chocolate flavor)

INSTRUCTIONS:

  • Add all ingredients into a mixing bowl except the shredded coconut (and coco powder if you want to make vanilla).  Remember you must melt the coconut oil in a sauce pan until it is in liquid form if you don't purchase it in liquid form.

  • Mix well and when mixture is smooth add in shredded coconut until well combined.

  • Spoon or use your hand to drop cookies onto cookie sheet (or parchment paper).
  • After you've made enough of the vanilla cookies, add desired coco powder and repeat above step.

  • Cover and Freeze for about 30 min and then serve

NOTES:

  • Feel free to modify spices and maple syrup based on your taste preferences.

  • This recipe makes about 15 small-medium drop cookies and will keep in the freezer for 2-3 weeks.

Protein Balls

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INGREDIENTS:

 •1 cup uncooked oats (gluten free)

•¾ cup unsweetened almond butter (can substitute peanut butter)

•¼ cup honey

•½ cup unsweetened shredded coconut plus more to roll balls in, if desired

•¼ cup flaxseeds

•¼ cup chia seeds

1/2 cup clean vanilla protein powder (see notes below for brands)

3-4 Tbsp unsweetened plant/nut based milk

•¼ cup cocoa nibs  (can also use mini dark chocolate chips)

INSTRUCTIONS:

Combine all ingredients in a bowl and mix until combined.  Scoop into balls and store in fridge. If dough is too sticky, put in refrigerator for 20-30 minutes before forming into balls.  Optional: roll balls into more shredded coconut. Should last 2 weeks in refrigerator.

Notes:

•I use a cookie dough scoop to make the balls.

•Perfect mid-morning or afternoon pick-me up snack.  Will also satisfy your sweet tooth without the guilt! 

I like using the following brands: Orgain Organic, Primal Kitchen Collagen Protein powder and Perfect Keto brands.  If you're not sensitive to dairy, try Terra's Whey Organic. 

Paleo Pumpkin Pie

(Cook Eat Paleo)

Makes 1 traditional sized pie

INGREDIENTS:

For the crust

•1-1/4cups almond flour

•3 tablespoons organic ghee, melted

•pinch of sea salt

For the pie

•1 15-ounce can organic pumpkin

•¾ cups coconut milk

•½ cup honey

•3 eggs

•2 teaspoons pumpkin pie spice

•¼ teaspoon salt

INSTRUCTIONS:

•Preheat oven to 325 degrees.

•Mix crust ingredients until dough forms. Press into a 9” pie plate and bake for 10 minutes. Set aside to cool.

•Add filling ingredients to food processor and process until smooth. Pour into crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.

•Cool completely and refrigerate 2 hours.

NOTES:

You may need to adjust cooking time upward if a toothpick doesn't come out clean after 50 minutes.  

I use full fat pumpkin milk and have also used a store bought pie crust from Whole Foods when I’m pressed for time (and not avoiding gluten).